Since Miami no longer is the nation's southernmost city but Latin America's northernmost, a yearning for Old South Florida cuisine rarely becomes urgent. But after a day gaping at gators in the Glades, nothing hits the spot like cracker cuisine, primo of which is barbecue. And the primo place at which to get it is the Pit, conveniently situated at the outskirts of the Everglades on the Tamiami Trail, miles before the road morphs into Calle Ocho. The décor in this small spot is perfect for a Florida barbecue joint: rustic wood booths inside, tiki-hut-covered picnic tables outside. And the food is even more perfect. This is genuine you-can-smell-the-smoke-for-miles pit barbecue, cooked slow over smoldering blackjack oak. The tender yet toothy ribs are terrific. But hard-core classicists order the $3.95 triple-winnerer: juicy pulled pork topped with crunchy, slightly sweet chopped coleslaw right on the sandwich, just like in North Carolina. And for noncarnivores, there's elegant fried fresh catfish. Among side orders, lightly floured crisp real onion rings are required eating, as are tangy-sweet barbecue beans. For dessert skip the overly sweet key lime pie and order another beer, since the Pit has imported Beck's and some Hank Jr. (or Senior) on the jukebox.
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